Corn Bread

I have another recipe that tastes better, but it's more fattening. In fact, I have called it "The Fattier Corn Bread".
This corn bread recipe is still really, really good without the oil or butter. My boys L-O-V-E it. Thank you, Betty Crocker. ;)

Corn Bread

1 c milk
1/4 c butter, melted*
1 large egg
1 1/4 c yellow, white, or blue corn meal
1 c all-purpose flour**
1/2 c sugar
1 Tbsp baking powder
1/2 tsp salt

1. Heat oven to 400 degrees F. Grease bottom and sides of 9-inch round pan or 8-inch square pan (or 12-cup muffin tin) with shortening or cooking spray.
2. In large bowl, beat milk, butter and egg with hand beater or wire whisk. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Pour into pan.
3. Bake 20-25 minutes or until golden brown and toothpick inserted in center comes out clean.
Serve warm.

* Or 3 Tbsp smooth, mellow, or buttery olive oil (NOT grassy, peppery, or pungent) for a healthier substitute
** If using self-rising flour, omit baking powder and salt